In a small bowl, whisk together the dry ingredients. In a medium bowl, whisk the eggs into the cream cheese until mostly smooth. Whisk in the oil and vanilla. Whisk the dry ingredients into the egg mixture until smooth and thick.

Spray a nonstick skillet with cooking spray and heat over medium-low heat. Pour a scant 1/4 cup batter into the hot skillet, scraping the batter out of the ladle with a rubber spatula. Gently spread the batter into a circle, about 4 1/2 inches in diameter. Cook until you either see bubbles form on the surface or the batter has formed a kind of skin on the top. Watch closely because they brown very quickly. Gently flip the pancake and cook the other side until browned. I only had trouble flipping two out of the 7 pancakes, but do be gentle. I did get exactly 7 pancakes.

This recipe is from one of Dana Carpender's books and they were called "Jeanette Wiese's Best Pancakes I've Ever Had!". I can't say that they are the best low carb pancakes I've ever had. They aren't terrible and are quite edible, but they're a bit dry, tough and grainy. Her recipe called for 1 scoop of vanilla whey protein powder and 1 scoop of plain. I only had vanilla so I used 2 scoops of that. She also called for a little Splenda, but I left that out because of the sweetener in the whey powder. As stated in the book, the batter is extremely thick, but despite what the recipe tester said, mine did form bubbles like regular pancakes. I've decided to add a pinch of salt to the ingredients because I thought they tasted slightly flat.

The good news is that Dana's counts are way off and there are fewer carbs per pancake than it says in the book. She states 4 net carbs per pancake and I come up with just 2 net carbs each. If you want something that's much closer in flavor and texture to real pancakes, I recommend Carolyn's Yummy Pancakes.

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